Patate in agrodolce (Sweet & sour warm potato salad)

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Carmelita Caruana

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Recipe by Carmelita Caruana

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1. Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
2. Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
3. Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
4. Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.

PER SERVING

340 kcalories, protein 4g, carbohydrate 40g, fat 19 g, saturated fat 3g, fibre 3g, salt 1.64 g

Latest comments and suggestions

• diski34

  27 December 2007

  diski34 rated and commented on this recipe

  

  I made this to go with Gordon Ramsays swordfish recipe. I left out the olives as family do not like olives. We found this a bit too sweet as we do not generally take sugar etc. Next time, and there will be a next time, i will reduce the amount of sugar. Other than that - delicious!!

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• moira

  17 August 2008

  moira commented on this recipe

  we had this with a white fish , cooked in foil on BBQ, used little sweetener instead of sugar , as husband diabetic , very tasty , and easy dish !

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Ingredients

• 50g salted capers
• 700g waxy yellow fleshed new potatoes , such as Charlottes, cut into medium chunks
• 1 large onion , thinly sliced
• 6 tbsp extra-virgin olive oil
• 100g large unpitted green olives
• 2 tbsp caster sugar
• 4 tbsp white wine vinegar

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Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 50g salted capers
• 700g waxy yellow fleshed new potatoes , such as Charlottes, cut into medium chunks
• 1 large onion , thinly sliced
• 6 tbsp extra-virgin olive oil
• 100g large unpitted green olives
• 2 tbsp caster sugar
• 4 tbsp white wine vinegar

PER SERVING

340 kcalories, protein 4g, carbohydrate 40g, fat 19 g, saturated fat 3g, fibre 3g, salt 1.64 g

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